Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup beef broth
- 1/2 cup red wine
- 1/2 cup tomato sauce
- 1/4 cup chopped mushrooms
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 bay leaf
- 1 tbsp cornstarch
- 2 tbsp water
Special Equipment Needed:
- Large mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Saucepan
Step-by-Step Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, parsley, onion, salt, and black pepper. Mix well.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are browned and cooked through.
5. In a large skillet, heat olive oil over medium heat. Add mushrooms, carrots, and celery. Cook for 5 minutes, or until the vegetables are tender.
6. Add beef broth, red wine, tomato sauce, and bay leaf to the skillet. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
7. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce has thickened.
8. Add the meatballs to the skillet and toss to coat with the sauce. Simmer for 5 minutes, or until the meatballs are heated through.
9. Remove the bay leaf before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Bake meatballs at 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 920mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 3g
Protein: 24g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato sauce can be substituted with canned diced tomatoes.
Variations:
- Add chopped garlic to the meatball mixture for extra flavor.
- Use Italian seasoning instead of parsley for a different flavor profile.
- Use ground sausage instead of ground beef for a spicier version.
- Add chopped bell peppers to the sauce for extra vegetables.
Tips and Tricks:
- Make sure to mix the meatball mixture well to ensure even distribution of ingredients.
- Use a cookie scoop to make evenly sized meatballs.
- To save time, make the meatballs ahead of time and freeze them until ready to use.
- Serve the meatballs over pasta or with crusty bread to soak up the sauce.
Storage Instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the meatballs and sauce in a saucepan and heat over medium heat until heated through.
Presentation Ideas:
Serve the meatballs and sauce in a large serving bowl or on individual plates. Garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
Roasted vegetables or a green salad.
Troubleshooting Advice:
If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
Food Safety Advice:
Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food History:
Hunter's sauce, also known as "sauce chasseur," is a classic French sauce made with mushrooms, shallots, and white wine.
Flavor Profiles:
Savory, meaty, tangy, and slightly sweet.
Serving Suggestions:
Serve over pasta or with crusty bread to soak up the sauce.
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